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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
In a 100 g (3 + 1 ⁄ 2 oz) reference amount, raw pear supplies 239 kilojoules (57 kilocalories) of food energy, a moderate amount of dietary fiber, and no micronutrients in significant amounts (table).
"Whether frozen or fresh…you should add this fruit to your shopping list." Related: 80 Must-Try Recipes to Enjoy This Strawberry Season. 5. Cantaloupe. Calories per serving: 54 calories per 1 ...
Bosc Pear, from The Pears of New York (1921) by Ulysses Prentiss Hedrick [1] The Beurré Bosc or Bosc is a cultivar of the European pear (Pyrus communis), originally from France or Belgium. Also known as the Kaiser, it is grown in Europe, Australia, British Columbia and Ontario, Canada, and the U.S. states of California, Washington, and Oregon.
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [ 2 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
Below is a list organised by food group and given in measurements of grams of protein per 100 grams of food portion. The reduction of water content has the greatest effect of increasing protein as a proportion of the overall mass of the food in question. Not all protein is equally digestible.
This template presents a comparison table for major staple foods. It is intended to be transcluded into other pages. If it is transcluded into an article for one of the staple foods listed in the table e.g., the Wheat article, then the column for that food will be automatically highlighted.
Pyrus communis, the common pear, is a species of pear native to central and eastern Europe, and western Asia. [ 3 ] It is one of the most important fruits of temperate regions, being the species from which most orchard pear cultivars grown in Europe , North America , and Australia have been developed.